Shells with parmesan cream and mushrooms - ingredients: 8 oz small shells fc, 1 cup chicken broth fc, 4 tbsp butter, divided fc, 1 cup half & half fc, 8 oz crimini (baby bella) mushrooms, diced, 2/3 cup freshly shredded parmesan cheese fc, 3 cloves garlic, minced, 2 tbsp chopped fresh parsley, 3 tbsp flour fc, 1/3 cup panko breadcrumbs fc, 1/4 tsp salt fc, 1/4 tsp paprika fc. Cooking directions: cook pasta according to package directions, drain, do not rinse. Meanwhile, melt 2 tbsp butter in a large saucepan. Add mushrooms and cook over medium heat until soft, about 5 minutes. Add garlic and cook 2 minutes longer. Stir in flour and salt; Gradually stir in broth then half & half. Bring to a boil; Reduce heat and cook, stirring, until thickened, about 3 minutes. Add cheese and parsley; Stir until cheese is melted. Stir in hot, drained pasta. Melt remaining butter in a small skillet, stir in breadcrumbs and paprika. Cook just until crumbs are lightly toasted, about 1 minute; Sprinkle crumbs over pasta. Makes 4 servings, fc = food club brand

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cooking directions: bring water (salt is optional) to a rapid boil using approximately 1 quart of water for each 4 ounces of dry small shells. Add small shells. Return water to a rapid boil. Cook, uncovered approximately 7 to 8 minutes, stirring frequently. Drain for salads and baked dishes, rinse in cold water. For pour-over sauce, rinse in hot water. Cooking instructions are a guideline and may be altered slightly.

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shell out delight! Fascinating in form & function, food club small shells are designed to hold sauces for exceptional enjoyment. Try them in our shells with parmesan cream and mushrooms recipe!

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Semolina (Wheat), Niacin, Ferrous Sulfate (Iron), Thiamine Mononitrate, Riboflavin, Folic Acid.